This recipe is from the talented Hrafnkell Ingi, barkeep of Skál in Reykjavik, Iceland.

MARGARITA:

• 1 oz Grilled Pineapple Syrup
• ½ oz Lemon juice
• ¾ oz Grapefruit juice
• 1 oz tequila (100% agave preferred)
• ½ oz mezcal 
• Saltverk Seaweed Salt

GRILLED PINEAPPLE SYRUP:

• 1 pineapple
• 150 g sugar
• 75 ml warm water

To prepare the grilled pineapple syrup remove the outside of the pineapple and discard.  Cut the pineapple into quarters and remove the core from each piece.  Grill the pineapple pieces over medium-high heat until it has good caramelization (appx 4-5 minutes on each side).  When finished, pineapple should have a light char, and should not be black.  While pineapple cools, put sugar and warm water together in a bowl, then chill to room temperature.  Once simple syrup is cooled, add it and the grilled pineapple to a blender.  Blend until well mixed then strain.  Syrup will last for a month in the cooler.

Salt your cocktail glass to your liking.  Add all ingredients to a cocktail mixer and shake.  Strain and enjoy.  Skál!

Serves: 1